JACKFRUIT BARBACOA😍

Solution for spending the least amount of time in your kitchen this summer? Set it and forget it dinners in your crockpot😋 Combine your meatless Monday and Taco Tuesday for a dinner even meat lovers will be reaching for seconds for😍

Serves 3-4.

Ingredients:

For the Jackfruit Barbacoa Tacos:

• 1 can drained jackfruit

• 1 cup vegetable broth

• 1-2 tbsps chopped chipotles in adobo (depending on your spice tolerance)

• 1 tbsp sauce from chipotles in adobo sauce

• ½ red onion sliced

• 2 limes

• 1 tbsp apple cider vinegar

• 4 cloves minced garlic 

• 2 tsps cumin

• 2 bay leaves

• 1 ½ tsps dried oregano

• ¼ tsp ground cloves (optional)

• Salt and pepper to taste

• 1 avocado

• ½ tsp garlic powder

• Tortillas (I used the Jicama tortillas from Trader Joe’s, but you can use corn or flour)

Optional toppings:

• Diced red onion

• Cilantro

• Cotija (omit to keep vegan)

Directions:

For the Crockpot Jackfruit Barbacoa:

• Add jackfruit, vegetable broth, sliced red onions, chipotles in adobo, adobo sauce, garlic, apple cider vinegar, cumin, bay leaves, oregano, cloves, and salt and pepper to a crockpot.

• Set to high for 3-4 hours or low for 7-8.

• Shred with 2 forks and add to a greased baking sheet.

• Broil 6” from the heat source for 13-15 minutes until charred at the edges.

• Meanwhile, mash the avocado with the juice from 1 lime, garlic powder, and salt.

• When the jackfruit is cooked, squeeze over the juice from 1 lime and drizzle with the remaining juices from the crockpot.

• Spread a layer of mashed avocado onto your tortilla and top with the jackfruit barbacoa. Add any additional preferred toppings and enjoy!

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